Lemon Pepper Shrimp Scampi

Photo: Johnny Autry; Styling: Cindy Barr
Indulge in the flavor of the Mediterranean with plump shrimp tossed with lemon and pepper and served over a bed of orzo.

Yield:

4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)

Recipe from

Nutritional Information

Calories 403
Fat 10.4 g
Satfat 4.8 g
Monofat 2.2 g
Polyfat 1.4 g
Protein 40.1 g
Carbohydrate 34.7 g
Fiber 1.7 g
Cholesterol 276 mg
Iron 4.3 mg
Sodium 549 mg
Calcium 97 mg

Ingredients

1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons minced fresh garlic
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper

Preparation

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Note:

This recipe originally ran in Cooking Light March, 2009 and was updated for the November, 2012 25th anniversary issue.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

November 2012